Free Recipe Grilled Vegetable Platter
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8
Ingredients for Grilled Vegetable Platter Recipe
Vegetable oil or non-stick
-vegetable oil spray
16 sm Leeks; trimmed of leaves and
-all but 1 inch of green
-tops
1/2 ts Kosher salt; plus more to
-taste
Freshly ground black pepper
-to taste
2 Eggplants; each about 1
-pound
4 Red bell peppers
1 sm Clove garlic; peeled
1 tb Each: fresh lemon juice;
-extra-virgin olive oil,
-chopped fresh parsley
Romesco sauce; see recipe
Grilled Vegetable Platter Preparation
Chicago Tribune Preparation time: 30 minutes Cooking time: 20-25 minutes Standing time: 20 minutes Yield: 8 servings 1. Prepare grill (or heat oven to 450 degrees). Lightly oil two 24-inch-long sheets of aluminum foil or coat with non-stick vegetable oil spray, leaving a 2-inch border. 2. Starting at stem end of each leek, with a sharp knife make a lengthwise incision to within about 1 inch of root end. Make a second incision at right angles to first one. Wash leeks thoroughly. Pat dry. Place half the leeks on one of the prepared sheets of aluminum foil. Season with salt and pepper to taste. Seal edges of foil around leeks to form a packet. Repeat with remaining leeks and prepared foil. Wrap each packet in second sheet of foil. Pierce each eggplant in several places with a fork. 3. Place leek packets, eggplants and bell peppers directly on grill. Cover and grill, turning eggplants and bell peppers frequently with tongs, 20 to 35 minutes: Cook leeks until very tender and lightly caramelized on bottom (open packages to check); when done, unwrap packages and let leeks cool. Cook eggplants until skin is blackened and flesh is very soft. Cook bell peppers until blackened all over. (Or place leek packets on the middle rack of oven. Set bell peppers and eggplant on baking sheet and place on lower rack. Roast 20 to 35 minutes.) As eggplant and bell peppers are done, transfer to a baking sheet; cover with a kitchen towel and set aside for about 20 minutes. 4. Stem and peel eggplants. Cut in half lengthwise, then cut each half into quarters. Set aside. Working under running water, slip skins off peppers. Cut each one lengthwise into quarters, removing cores and seeds. Mash garlic with 1/2 teaspoon salt using side of chef”s knife. Transfer to small bowl. Whisk in lemon juice and oil. Season dressing with pepper. 5. Arrange leeks, eggplants and bell peppers on serving platter. Drizzle dressing over vegetables and sprinkle with parsley. Serve with Romesco sauce. Nutrition information per serving: Calories …… 160 Fat …………. 2 g Cholesterol .. 0 mg Sodium ….. 170 mg Carbohydrates .. 34 g Protein ……. 4 g Posted to TNT – Prodigy”s Recipe Exchange Newsletter by Rrairie@aol.com on Aug 6, 1997
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